Preheat your oven to 425°F (220°C). Gather your ingredients.

Wash and peel the carrots, then cut them into even sticks or rounds. Toss with olive oil, salt, and pepper.

Spread the carrots in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway.

While the carrots roast, combine ricotta, olive oil, salt, and pepper in a bowl. Whip until light and airy.

In a small saucepan, heat honey and stir in red pepper flakes over low flame for 1-2 minutes.

On a large platter, spread the whipped ricotta, then layer the roasted carrots on top.

Drizzle the hot honey over the carrots and ricotta, and garnish with fresh herbs.

Serve immediately while warm.